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BUNCH:

average, almost cylindrical, winged.

VINIFICATION / FERMENTATION:

fermented with skin contact for 10 - 12 days, then racked off before malolactic fermentation; aged in the cellar for more than one year.

WINE TYPE:

dry

SENSORY CHARACTERISTICS:

sincere, approachable and pleasantly herbaceous with notes of black currants and bilberries; warm, full and alcohol-rich on the palate.

GASTRONOMIC PAIRING:

pasta with game sauces, juicy stews and roast meats, mature cheeses and toasted polenta.

SERVING TEMPERATURE:

18° C


AGEING POTENTIAL:

3 – 6 years

TECHNICAL ANALYSIS:

alcohol 12,50% vol